Cast Iron Corn Casserole 🧈🌽

There’s nothing better than corn casserole homemade in a cast iron skillet.

Golden on the outside, creamy in the middle, and rich with buttery, cornbread flavor—this Cast Iron Corn Casserole is everything you want in a side dish. It’s a beloved staple at holiday tables and Sunday dinners, but honestly? It’s good enough to make all year round.

Baked right in a 10-inch cast iron skillet, this version develops a crispy crust and warm, fluffy interior that will make your kitchen smell like a cozy Southern bakery.

---

Why I Love This Recipe

• One bowl + one skillet = minimal mess
• Bakes up golden and tender every time
• Uses Jiffy cornbread mix for a delicious shortcut
• Customizable with cheese or jalapeños
• Perfect for potlucks, holidays, or cozy dinners

This dish strikes the balance between cornbread and pudding—spoonable, but sturdy enough to slice.

---

Ingredients You’ll Need

• 1 can (15 oz) creamed corn
• 1 can (15 oz) whole kernel corn, drained
• ½ cup sour cream
• ¼ cup melted butter
• 1 box (8.5 oz) Jiffy cornbread mix
• 1 egg
• ½ cup shredded cheddar cheese (optional)

---

Optional Add-Ins

• Chopped jalapeños or green chiles for a spicy kick
• Crumbled cooked bacon for a smoky upgrade
• Chopped green onions or fresh thyme for garnish

---

How to Make It

1️⃣ Preheat the Oven

Set your oven to 350°F (175°C). Grease a 10-inch cast iron skillet generously with butter or nonstick spray.

2️⃣ Mix the Batter

In a large mixing bowl, combine:

• Creamed corn
• Whole kernel corn (drained)
• Sour cream
• Melted butter
• Cornbread mix
• Egg

Stir until smooth and fully combined.

3️⃣ Pour & Bake

Pour the mixture into your prepared skillet and smooth the top.

Bake for 40–45 minutes, or until the edges are golden and a toothpick inserted near the center comes out clean.

4️⃣ Add Cheese (Optional)

In the last 10 minutes of baking, sprinkle the top with shredded cheddar cheese. Return to oven until melted and bubbly.

5️⃣ Cool & Serve

Let it cool for 5–10 minutes before slicing or spooning out. Serve warm!

---

Tips for Success

• Don’t skip greasing the skillet—it helps create that delicious golden crust.
• Let the casserole cool slightly before cutting so it sets properly.
• If using cheddar, use sharp or extra-sharp for the best flavor.
• Want it spicy? Stir in a pinch of cayenne or red pepper flakes.

---

What to Serve With Corn Casserole

Pair this cozy dish with other Southern-style favorites:

• Easy Turkey Wings for the ultimate comfort meal
• Tomato Skillet with Okra & Sausage to keep it rustic and hearty
• Sheet Pan Quesadillas for a fun Tex-Mex twist
• Cool it all down with Blueberry Lemonade
• End on a sweet note with Big Family Banana Pudding

---

Storage & Leftovers

• Fridge: Store in an airtight container for up to 4 days.
• Reheat in the oven at 300°F until warmed through or microwave individual servings.
• Freeze in slices or whole after baking and cooling. Wrap tightly and thaw overnight in the fridge before reheating.

---

More Recipes You’ll Love

• Easy Turkey Wings – Lazy Sunday Comfort
• Tomato Skillet with Okra and Sausage
• Sheet Pan Quesadillas – Crowd-Friendly Dinner
• Big Family Banana Pudding
• Blueberry Lemonade – Refreshing & Simple

---

Final Thoughts

There really is nothing better than homemade Corn Casserole in a cast iron skillet. It’s rich, creamy, slightly sweet, and perfectly golden on top. Whether you’re feeding a crowd or just yourself, this dish is one you’ll want to make on repeat.

Tried it? Leave a comment with your favorite mix-ins or how you served it! And don’t forget to subscribe to ChefManiacfor more Southern staples and skillet classics.